Microwave Sterilization of Oranges in Glass-pack

Lethal effect of microwaves on spores of Bacillus spp

Strains representing four types of common heat-resistant spores of Bacillus spp., B. cereus CCRC 14655, B. coagulans CCRC10606, B. licheniformis CCRC14693, and B. subtilis CCRC14199, were heated with microwaves at different power levels and under different conditions in salt solutions, starch solutions, and containers. The results of this study showed that B. licheniformis spores had the highest microwave tolerance at a power level of 100% for different incubation times. B. coagulans spores showed the lowest microwave tolerance in salt solutions with water activity values of 0.6, 0.7, 0.8, and 0.9, and B. licheniformis spores were the most resistant in the tested salt solutions at different incubation times. An analysis of the effect of the viscosity of the medium revealed that the bacteria had the lowest microwave resistance in a medium containing <0.8% starch in solution. The microwave resistance levels of the test microorganisms were the lower in glass containers than in polypropylene containers and aluminum foil-enclosed pouches. Of the four species of bacilli, B. licheniformis had the highest microwave tolerance (P < 0.05) under all conditions.

The effect of microwaves on nutrient value of foods

Microwave cooking has gained considerable importance as an energy-saving, convenient, and time-saving cooking method. This article reviews the state of the art of microwave cooking and the existing publishing data on the effects of microwave cooking on nutritive values of moisture, protein, carbohydrate, lipid, minerals, and vitamins. Most reports indicated that microwave cooking resulted in higher moisture losses compared with conventional methods. Overall, the nutritional effects of microwaves on protein, lipid, and minerals appear minimal. There is no report on the effects of microwaves on carbohydrate fraction in foods. A large amount of data is available on the effects of microwaves on vitamins. It is concluded that there are only slight differences between microwave and conventional cooking on vitamin retention in foods. In conclusion, no significant nutritional differences exist between foods prepared by conventional and microwave methods. Any differences reported in the literature are minimal.